STEAMERS / COMBI-OVENS / KETTLES / BRAISING PANS / COOK CHILL SYSTEMS

Ph: 1-800-338-2204 / Web: www.ClevelandRange.com / Email: Steam@ClevelandRange.com

CLE_5797 REV 3/15

Experts in Steam CookingBetter Kettles By Design

General Cooking ProceduresPreheat kettles for all products except milk and eggs.

Rice, white:Add 2 cups water per 1 cup rice, or 5 cups water per 1 pound rice. Turn kettle temperature control to #10 to boil water, then add rice and bring back to a boil. Turn dial to #4, cover kettle and simmer for 20 minutes. Empty cooked rice into large colander and drain if necessary. For brown rice: after adding rice to boiling water, turn dial to #4, cover and simmer for 40 minutes.

Pasta, noodles, spaghetti, macaroni:Turn kettle temperature dial to #10 to boil water, add salt and oil if desired, add pasta (1 pound dry pasta to 6 quarts water), return to boil, turn dial to #4 to maintain slow boil, stirring frequently to prevent sticking, cook pasta to al dente stage (usually 8–12 minutes, depending on thickness of pasta). Drain cooked pasta.

Potatoes, dehydrated sliced:5 pounds dehydrated yields approximately 20 pounds cooked. Place dehydrated potatoes in kettle, add water to cover (salt if desired), turn temperature dial to #10 until water boils, reduce temperature dial to #6 to simmer. Simmer potatoes 10–12 minutes after water boils. Drain.

Potatoes, cubed or small whole fresh:Set temperature control to #10 to boil water, add potatoes (salt if desired), reduce temperature dial setting to #5–6. Recommended boiling times: 25–40 minutes, depending on size of potatoes. Drain.

Meat:Brown meat on #10 temperature setting, stirring frequently: internal temperature of meat should reach at least 160–170°F. Drain if desired. Note: ground meat at refrigerated temperature takes approximately 10–15 minutes per 10 pounds meat to brown. Additional time may be necessary to thoroughly cook and tenderize larger, solid pieces of meat. Add any liquid or additional ingredients necessary to recipe and simmer until done on #5.

Sauces/soups, canned or frozen and thawed:Place sauce or soup in kettle, turn kettle temperature dial to #5–7, depending on density of product and sensitivity to heat; stir frequently until product reaches temperature of 160–170°F.

Gas & ElectricSteam Jacketed Kettles

FINANCEManitowoc Foodservice offers low-rate, fast approval financing on all our leading brands through Manitowoc Finance. Preserve capital, simplify budgeting and get the equipment you need, today.

To learn how Manitowoc Foodservice and its leading brands can equip you, visit our global website at www.manitowocfoodservice.com then find the regional or local resources available to you.

SERVICEManitowoc KitchenCare helps protect and maintain your foodservice equipment, ensuring that it performs like it should throughout its lifecycle. KitchenCare features multiple levels of care, including advantages that make it the best in the industry—expert service, easy-access assistance, and parts that are at the ready when your equipment needs a quick fix.

Cleveland, Convotherm,® Dean,® Delfield,® Frymaster,® Garland,® Kolpak,® Koolaire,® Kysor Panel Systems,® Lincoln, Manitowoc® Beverage Systems, Manitowoc® Ice, Merco,® Merrychef,® Multiplex,® RDI Systems, Servend,® U.S. Range and Welbilt®

OUR BEST-IN-CLASS BRANDS INCLUDE:

©2015 Cleveland. All rights reserved. Continuing product improvement may necessitate change of specifications without notice.

Cleveland steam jacketed kettles offer ultra efficient heat transfer, uniform heating and superior product handling.

Steam jacketed kettles offer faster cooking times because two thirds of the cooking surface comes into contact with the product at a much lower temperature, compared to stock pots that use a much higher temperature only at the bottom of the pot.

In addition, accurate temperature controls eliminate constant monitoring and resetting. Foods won’t burn or scorch and you can hold product at a simmer without over cooking. Tilting models makes product handling simple. Clean up is easy since food isn’t burned or over cooked like stock pots.

Ideal For:Soups, delicate sauces, pasta, gravies, desserts, stews, braising meats, rice, reheating dishes and holding them until serving.

Increases Quality and Productivity: Heats from all sides and has 3-4 times larger

heat surface than stock pots.

Gentle uniform cooking.

Faster cooking times using high energy steam.

Precision temperature controls from a simmer to a boil.

No hot spots.

Stow Away your Stock Pots and Get Cooking with Steam

Improves Operator’s Profits By: Reduces food waste due to over cooking and

burning.

Reheat meals without over cooking.

Simmer food all day without over cooking.

Simplifies and standardizes recipe and enhances recipe development.

Improves Worker Safety: Tilting models make pouring safe.

Eliminates heavy lifting and carrying hot stock pots.

Saves Energy: Kettles use 35% less energy than stock pots on

an open burner.

Keeps kitchens cooler.

Saves Time: Eliminates scrubbing of messy stock pots.

Butterfly shaped pouring lip accurately pours product into containers for serving.

Offering Superior Engineering

“Advanced Control Design” offers unmatched performance and reliability compared to competitors that offer outdated technology and less expensive components.

Exclusive Self Diagnostic Controls Standard:

Continuously monitors international functions of the kettle.

Prevents downtime due to component failures.

Increases safety factor by continuously monitoring components.

Flush Mounted LED Control Lights for Heat-On Indicator and Low Water Indicator.

Resists damage from use and abuse.

Easier to clean no switches and lights sticking out.

Fewer components and switches to fail.

Protective Control Brackets standard on table top models, eliminates damage to control panel due to use and abuse.

Solid State Temperature Control offers greater accuracy in maintaining delicate temperatures for simmering (+/- 5°F) compared to less expensive mechanical thermostats.

Easy-to-Service Controls: Top mounted controls with Pull-Out “Works in Drawer” components (table top models only).

Plug-n-Play style components, not necessary to replace entire panel.

Easy to view “Color Coded Pressure Vacuum Gauge” with Green and Vent Air zones easily identifies optimum performance.

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SWITCH - Push for 5 seconds to enter TEST #1

Press again for TEST #2 and again for TEST #3

CPU - Rapid �ashing during normal operation

TEST #1 = 1 �ash/sec Water level test

TEST #2 = 2 �ash/sec Thermistor test

TEST #3 = 3 �ash/sec Heater Ouput test

TEST #1 GREEN Probe senses water

RED

No water sensedTEST #2 GREEN Thermistor is sensed

ORANGE Thermistor is shorted

RED

Thermistor is open circuit

POTENTIOMETER LOW WATER

HEATER OUTPUTTEST #3 GREEN voltage output

to relay for 20 seconds.Normal operation LED matches

Front heater (greeen) LED

NEWSELF DIAGNOSTIC

CONTROLS

NEWSELF DIAGNOSTIC

CONTROLS

SELF DIAGNOSTIC

CONTROLS

NEWNEW

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LB/PULG 2

All Splash-Proof Hose Proof Controls: Offers greater resistant to damage caused by splashing water and cleaning.

Higher Pressure, Higher Performance50 PSI steam jacket rating lets you cook faster at higher temperatures than most other kettles.

Actual Kettle Size CapacityUnlike others who figure capacity to the rim, our kettles hold the capacity stated.

This is true on all our models.

Reinforced Rolled RimAdds extra strength and makes each kettle dent and damage resistant. Eliminates the need for a separate reinforcing bar.

High Performance Gas-Fired Heating SystemExclusive design cooks 2 - 3 times faster than competitive models. (gas models only)

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SSK Solid State Control

DIA

GN

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SWIT

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SWITCH - Push for 5 seconds to enter TEST #1

Press again for TEST #2 and again for TEST #3

CPU - Rapid �ashing during normal operation

TEST #1 = 1 �ash/sec Water level test

TEST #2 = 2 �ash/sec Thermistor test

TEST #3 = 3 �ash/sec Heater Ouput test

TEST #1 GREEN Probe senses water

RED

No water sensedTEST #2 GREEN Thermistor is sensed

ORANGE Thermistor is shorted

RED

Thermistor is open circuit

POTENTIOMETER LOW WATER

HEATER OUTPUTTEST #3 GREEN voltage output

to relay for 20 seconds.Normal operation LED matches

Front heater (greeen) LED

NEWSELF DIAGNOSTIC

CONTROLS

NEWSELF DIAGNOSTIC

CONTROLS

SELF DIAGNOSTIC

CONTROLS

NEWNEW

SELF DIAGNOSTIC

CONTROLS

Setting the Standard for Comparison

Splash-proof electric kettles o�er superior reliabilityin a wide variety of models.

Welded style heating elements are designed for the life of the kettle.

The Forced Air Double Pass Steam Generator provides faster cooking results, more BTU's per hour, greater e�ciency

and lower operating costs.

Found exclusively on Cleveland KGL kettles.

SteamJacket

Low WaterProbe

Pressure ReliefValve Tube

HeatingElements

TemperatureProbe

SafetyThermostat

Tube

SteamJacket

To Flue

Forced Air/Gas Mixture

Secondary Heating Chamber

3" ConnectionTube

PrimaryHeating Chamber

Stationary& Tilting

Stationary& Tilting

Options & Accessories

Covers - Lift off25 gal. CL-2540 gal. CL-4060 gal. CL-6080 gal. CL-80100 gal. CL-100

Covers - Spring Assist25 gal. CHS-2540 gal. CHS-4060 gal. CHS-6080 gal. CHS-80100 gal. CHS-100

Pantry Faucetssingle control valve SPKdouble control valve DPK

Kettle filters c/w hosesingle control valve SKFKdouble control valve DKFK

Pre-Rinse Spray Head c/w hose PRSK

Tangent Draw-Off Valves2” TD-23” TD-3

Tri-Basket Support Kits25 gal. TBS-2540 gal. TBS-4060 gal. TBS-6080 gal. TBS-80100 gal. TBS-100

Cooking Baskets 3 gal. BS-3 6 gal. BS-612 gal. BS-12

Half Moon Food Strainer25 gal. FS-2540 gal. FS-4060 gal. FS-6080 gal. FS-80100 gal. FS-100

Switch Guard SG

Measuring strips25 gal. MS-2540 gal. MS-4060 gal. MS-6080 gal. MS-80100 gal. MS-100

Gallon or Liter Markingseach mark KM

Accessory Kit KAKkettle whip KWkettle ladle KLkettle brush KBdraw-off brush DBkettle paddle KPnylon brush CB

Correctional Package Options:tamper resistant coverslockable coverscontrol coverspressure gauge guardtangent draw-off protection

CB

KWKP

DB

KL

KB

KL

NOTE: Not all Options and Accessories fit on to all kettles. For inquires and additional Options and Accessories, call 1-800-338-2204.

Stays open. Rotatable for easy cleaning

with condensate vent.

Large 3/4” flow spout.

Exclusive seal will not dent,

prevents leaking due

to heavy wear and tear.

Sizing Guidelines

Pan Carrier PCK

KE95555-5E

10

9

8

765

4

3

21

OFF

Splash-proof electric kettles offer superior reliability in a wide variety of models.

Welded style heating elements are designed for the life of the kettle.

Model Capacity Kilowatts U.S. gal./liters Standard HighTable TopKET-3-T 3/11 4.1 NAKET-6-T 6/23 6.1 9.8KET-12-T 12/45 9.8 12.3

Table Top with Gear Box (for tilting kettle)KET-6-TGB 6/23 6.1 9.8KET-12-TGB 12/45 9.8 12.3

Twin Table Top (capacities are per kettle)TKET-3-T 3/11 8.3 NATKET-6-T 6/23 12.3 19.6TKET-12-T 12/45 19.6 24.5

Floor Type - Lever TiltKET-20-T 20/80 12.3 Floor Type - TiltingKEL-25-T 25/100 9.8 14.7KEL-40-T 40/150 14.7 24.5KEL-60-T 60/225 14.7 29.4KEL-80-T 80/300 14.7 29.4KEL-100-T 100/375 14.7 29.4

Floor Type - StationaryKEL-25 25/100 9.8 14.7KEL-30 30/110 12.3 19.6KEL-40 40/150 14.7 24.5KEL-60 60/225 14.7 29.4KEL-80 80/300 14.7 29.4KEL-100 100/375 14.7 29.4

Floor Type - Short Series - StationaryKEL-40-SH 40/150 14.7 24.5KEL-60-SH 60/225 14.7 29.4

Floor Type - Short Series – TiltingKEL-40-TSH 40/150 14.7 24.5KEL-60-TSH 60//225 14.7 29.4

The Forced Air Double Pass Steam Generator provides faster cooking results, more BTU’s per hour, greater efficiency and lower operating costs.

Found exclusively on Cleveland KGL kettles.

Model Capacity B.T.U. U.S. gal./liters RatingTable TopKGT-6-T 6/23 34KGT-12-T 12/45 53

Floor Type - TiltingKGL-25-T 25/100 90KGL-40-T 40/150 140KGL-60-T 60/225 190KGL-80-T 80/300 190

Floor Type - StationaryKGL-25 25/100 90KGL-40 40/150 140KGL-60 60/225 190KGL-80 80/300 190KGL-100 100/375 190

Floor Type - Short Series - StationaryKGL-40-SH 40/150 190KGL-60-SH 60/225 190

Floor Type - Short Series – TiltingKGL-40-TSH 40/150 140

Electric Models:

Gas Models:

KETTLE CAPACITY

(SPECIFIED SIZE) PORTIONS: SERVINGS (calculated)

U.S. 30 ml. 60 ml. 90 ml. 120 ml. 180 ml. 240 ml. Gal. Liters 1 oz. 2 oz. 3 oz. 4 oz. 6 oz. 8 oz. 120.5 2 1151 26 17 13 9 6 123 11 11333 167 111 83 37 56 126 23 1640 320 213 160 107 80 112 45 11,280 640 427 320 213 160 120 76 12,304 1,152 768 576 384 288 125 95 12,688 1,344 896 672 448 336 130 114 13,328 1,664 1,109 832 555 416 140 151 14,608 2,304 1,536 1,152 768 576 160 227 16,784 3,393 2,261 1,696 1,131 848 180 303 19,088 4,544 3,029 2,272 1,515 1,136 100 379 111,264 5,632 3,755 2,816 1,877 1,408 125 473 14,080 7,040 4,693 3,520 2,347 1,760 150 568 16,896 8,448 5,632 4,224 2,816 2,112 200 757 21,760 10,880 7,253 5,440 3,627 2,720 250 946 27,264 13,632 9,088 6,816 4,544 3,408